Vegan black bean spread with cumin

Vegan black bean spread with cumin: a creamy bean dip with lime juice, garlic, coriander and olive oil – savoury, easy for every day and quick to make.

At a glance

• Serves 6
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 100 kcal per serving
• Protein: 6 g
• Fat: 2 g
• Carbs: 14 g

Ingredients

• 2 tins of black beans
• 1 clove of garlic
• 1 tbsp lime juice
• ½ tsp paprika
• 1 tbsp olive oil
• 1 tsp cumin
• 1 handful of coriander
• 1 pinch of salt
• 1 pinch of cayenne pepper

Method

You’ll need: blender · food processor · chopping board · knife · sieve

1. Tip the black beans into a sieve, drain well and rinse under cold water.
2. Put the black beans, garlic, lime juice, cumin, paprika and olive oil in a blender or food processor.
3. Blend everything until you have a smooth, creamy spread. If it's too firm, work in a little water.
4. Finely chop the coriander and fold it into the spread. Season to taste with salt and cayenne pepper.
5. Spoon the spread into a clean jar or bowl and leave to stand briefly.
6. Spread on sourdough bread or serve as a dip with vegetable sticks, tortillas or tortilla chips (both made without seed oils).

Good to know

A spread like this rescues lots of quick meals. Savoury, creamy and with just the freshness that makes plain bread or vegetables more exciting.

Swaps

Coriander → parsley (milder, also contains vitamin K). Lime juice → lemon juice (similarly fresh, with vitamin C). Olive oil → avocado oil (milder flavour, also mainly monounsaturated fats). Black beans → kidney beans (similar fibre and protein content).

Allergens

The recipe is naturally gluten-free as long as you don't serve it with bread that contains gluten; leave out the cayenne pepper for children, and in pregnancy, well-cooked beans and thoroughly washed herbs are important.

Dairy-free recipes